Ms.SUSHMITHA (BHMCT 5th SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated her as the ‘Chef of the Day’.
INGREDIENTS:
For the Salad:
- 600 gms Mixed vegetables
- 150 gms Potatoes, boiled and cubed
- 3 nos Eggs, hard boiled and sliced
- 2 nos Cucumber, sliced
- 100 gms Tofu, fried and sliced
- 50 gms Tempeh, fried and sliced
- 15 gms Shrimp crackers
For the Peanut Sauce:
- 100 gms Peanuts, roasted & finely ground
- 10 gms Garlic, minced
- 5 gms Red chili peppers, chopped
- 60 gms Tamarind paste
- 50 gms Palm sugar or brown sugar
- 75 ml Coconut milk
- 50 ml Water
- 4 gms Salt to taste
- 10 ml Oil
Method :
- Prepare the vegetables by blanching or boiling them until they are tender but still crisp. Drain and set them aside.
- Make the peanut sauce: a. In a blender, combine the ground peanuts, minced garlic, chopped chili peppers, tamarind paste, palm sugar, coconut milk, and water.
- Blend until you have a smooth and creamy sauce.
- Taste and adjust the flavours by adding more sugar, tamarind, or chili if needed. Add salt to taste.
- Arrange the cooked vegetables, tofu, tempeh, sliced eggs, and cucumber on a serving platter.
- Pour the peanut sauce over the vegetables and garnish with shrimp crackers, if desired.
- Serve the Gado Gado immediately. Mix the sauce and vegetables together before eating for the best flavour.